- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface./ rice container handle .
- Basic - Carbon dioxide/helium tanks not adequately secured./ at counter . **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable./ at cook line. **Repeat Violation**
- Basic - Drain cover(s) missing./ at mop sink .
- Basic - Employee with no hair restraint while engaging in food preparation. / employee at cook line.
- Basic - Gaskets with slimy/mold-like build-up . Throughout the kitchen.
- Basic - Grease accumulated under cooking equipment./ cook line.
- Basic - In-use wet wiping cloth/towel used under cutting board. / throughout the kitchen .
- Basic - Leaking pipe at plumbing fixture./ hand sink at cook line .
- Basic - Reach-in cooler gasket torn/in disrepair. / tall cooler by 3 comp sink .
- Basic - Soil residue build-up on nonfood-contact surface. / cooling racks .
- Basic - Spray bottle containing a food product not labeled. / sanitizer.
- Basic - Working containers of food removed from original container not identified by common name. / seasoning.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / corn starch at 90° in cook line.
- High Priority - Raw animal foods not properly separated from each other in holding unit. /raw chicken on top of raw pork.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits./ scoop for flour .
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. / drink station .
- Intermediate - Interior of reach-in cooler heavy soiled with accumulation of food residue./ several.
- Intermediate - Soil residue in food storage containers./ white buckets .
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Carbon dioxide/helium tanks not adequately secured. AT COUNTER **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-service articles. CARDBOARD EGG FLATS
- Basic - Soiled dry wiping cloth in use. AT COOK LINE
- Basic - Stored food not covered in reach-in cooler. SEVERAL ITEMS NOT IN COOLING PROCESS **Repeat Violation**
- Basic - Wall soiled with accumulated debris. ALL IN KITCHEN AND PREP **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. I WAS TOLD BY THE OWNER THAT THE FOLLOWING ITEMS WERE MADE AT 11:00am TODAY. AT 1:45pm FRIED RICE 83-110F, WHITE RICE 91-123F, BBQ PORK 82-92, FRIED CHICKEN 116-120F **Admin Complaint** **Repeat Violation**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. MALE COOK HANDLED CUT COOKED HAM WITH BARE HANDS WHEN REFILLING MAKE TABLE STORAGE CONTAINER
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CORN STARCH AND WATER MIXTURE ON COOK LINE AT 79F **Admin Complaint** **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. RICE BEING COOLED IN LARGE QUANTITIES IN LARGE BUS TUBS AND BBQ PORK COOLING IN TIGHTLY COVERED BUS TUB AND FRIED CHICKEN TIGHTLY COVERED WITH PLASTIC WRAP **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. BACK HANDWASH SINK FULL OF AND COVERED WITH MULTIPLE MISCELLANEOUS ITEMS **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. CHECK ALL **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 4 EMPLOYEES WORKING IN FOOD PREP AREA **Admin Complaint** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. NOTHING DATE MARKED - DICED PORK, EGG ROLLS, COOKED NOODLES AND MORE **Repeat Violation**
- Intermediate - Soil residue in food storage containers.
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4/17/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/13/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Band **Corrected On-Site** **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. Diced ham in shopping plastic bag. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over cooked food. Raw chicken above cooked rice in reach in cooler **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Repeat Violation** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site** **Repeat Violation** **Warning**
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9/12/2013 | Complaint Full | Warning Issued |
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
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7/30/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom door not self-closing. **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. IN RAW PORK IN REACH IN COOLER
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. EXTERIORS OF WHITE BULK FOOD STORAGE
- Basic - Buildup of food debris/soil residue on equipment door handles. CHEST FREEZERS
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. DRINK ON ICE MACHINE AND ON SHELF OVER PREP AREA **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in freezer
- Basic - Food stored on floor. BAG OF ONIONS and PLASTIC JUG OF COOKING OIL. **Corrected On-Site** **Repeat Violation**
- Basic - In-use ice scoop stored on soiled surface between uses. TOP OF ICE MACHINE **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. FRIED CHICKEN AT 116F IN BUS PAN TIGHTLY COVERED WITH PLASTIC WRAP AFTER NEARLY 2 HRS.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Storage of maintenance equipment in hallway in front of women's restroom - MOP BUCKET CONTAINING DIRTY WATER **Repeat Violation**
- Basic - Stored food not covered in chest freezer. A tray of sliced yucca.
- Basic - Wall soiled with accumulated black debris behind HANDWASH SINK AND SEVERAL OTHER AREAS **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. RICE AT 97F, PORK AT 80F and FRIED CHICKEN AT 102F ALL HAVE BEEN COOLING AT ROOM TEMP FOR OVER 2 HRS.
- High Priority - Employee washed hands with no soap.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. FOODS BOTH RAW AND READY TO EAT STORED IN PLASTIC SHOPPING BAGS **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CORN STARCH AT 67F **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. RAW PORK OVER BUCKET OF SLICED PLAINTAINS IN REACH IN COOLER **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. RAW CHICKEN OVER RAW BEEF **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. ICE SCOOP DIRTY **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. COOK LINE
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 COMPARTMENT SINK
- Intermediate - Handwash sink not accessible for employee use at all times. FULL OF SUPPLIES, EQUIPMENT AND MISCELLANEOUS ITEMS
- Intermediate - Hot water not provided/shut off at employee handwash sink. COOK LINE
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. BACK AREA and MEN'S RESTROOM
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. FRIED CHICKEN, COOKED BBQ PORK AND RICE COVERED WITH PLASTIC AT ROOM TEMPERATURE
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. FRIED PORK PIECES, FRIED CHICKEN PIECES AND EGG ROLLS IN REACH IN COOLER
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/18/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. WOMEN'S BATHROOM Repeat Violation.
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. GLASD 2 DOOR UPRIGHT REACH IN COOLER AT COOK LINE - ALL ITEMS AT 60-74F OVERNIGHT - SEE STOP SALE. OPERATOR ADMITTED TO KNOWING ABOUT BROKEN COOLER.
- Critical - Hotel and Restaurant license not properly displayed. EXPIRED LICENSE DISPLAYED - EXPIRED 4-12
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ICE SCOOP ON TOP OF ICE MACHINE ON SOILED SURFACE
- Critical - Insecticide/rodenticide use not in compliance with regulations. RAID and RID-a-BUG BOMBS Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. SEVERAL OPEN BEVS ON SHELF ABOVE PREP TABLE
- Critical - Observed food stored on floor. PLASTIC BOTTLED BEVERAGES and PLASTIC JUG OF COOKING OIL
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. ICE SCOOP EXCESSIVELY SOILED
- Observed gaskets/seals on cold holding unit in poor repair. 3 DOOR UPRIGHT REACH IN COOLER
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW SHRIMP STORED HORIZONTALLY BEHIND COOKED HAM and COOKED SHRIMP IN TOP AREA OF MAKE TABLE ALLOWING CROSS CONTAMINATION WITH DRIPPINGS Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 3 DOOR UPRIGHT REACH IN COOLER
- Observed nonfood-contact equipment in poor repair CHEST FREEZER LID BROKEN EXPOSING INSULATION
- Observed nonfood-grade containers used for food storage. PLASTIC SHOPPING BAGS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MULTIPLE POTENTIALLY HAZARDOUS FOODS THROUGHOUT KITCHEN and FOOD PREP AREAS Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW BEEF IN 3 DOOR UPRIGHT REACH IN COOLER Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN STORED HORIZONTALLY BEHIND RAW BEEF IN TOP SECTION OF MAKE TABLE ALLOWING CROSS CONTAMINATION WITH DRIPPINGS
- Observed residue build-up on nonfood-contact surface. BLACK SLIMEY RESIDUE ON ENTIRE HANDWASH SINK and WALL
- Observed single-service items stored on floor. BOXES OF TO_GO CONTAINERS
- Observed storage of maintenance tools- DIRTY MOP WATER IN MOP BUCKET OUTSIDE KITCHEN DOOR IN DINING ROOM
- Observed wall soiled with accumulated black debris in HANDWASH SINK area.
- Critical - Outer openings of establishment ARE NOT properly sealed - HALF INCH GAP AT BOTTOM OF DOOR
- Plumbing system in disrepair. NON-DRAINING HANDWASH SINK AT COOK LINE
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). OBSERVED COOK ATTEMPTING TO HIDE FULLY COOKED 13 LB. UNSLICED DELI HAMS IN THE REAR OF ALTERNATE COOLER AFTER BEING STOP SALED. HAMS WERE CH AT 60-66F OVERNIGHT.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/22/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Observed cooked rice cooled overnight in deep covered plastic container in produce refrigerator with an internal temperature of 63 DEGREES F.STOP SALE ISSUED,AND THERMAPEN CALIBRATED AT BEGINNING OF INSPECTION .
- Critical - Hot water not provided/shut off at employee hand wash sink in back by triple sink. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink at front cook's hand sink.. Repeat Violation.
- Observed build-up of grease on exterior of upright bbq oven running on to floor.
- Critical - Observed interior of produce reach-in cooler door sills soiled with accumulation of food residue.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw chicken stored above raw beef in t ree door refrigerator. Corrected On Site.
- Critical - Pesticide use not in accordance with manufacturer's directions.Observed cans of "RAID" insecticide appoved for home use only,in back kitchen area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Approximately 7 poundsof cooked rice improperly cooled overnight in produce cooler at internal temperature of 63 DEGREES F.
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12/9/2011 | Routine - Food | Administrative complaint recommended |
- 3) 27-09-1 and 27-16-1 A)HOT WATER WAS NOT PROVIDED AT BACK AREA HAND WASH SINK. VIOLATION NOT COMPLIED;HOT WATER HEATER NOT WORKING IN RESTAURANT.B)HOT WATER WAS NOT PROVIDED /SHUT OFF AT COOK LINE HAND WASH SINK. C) VIOLATION COMPLIED.
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12/9/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Violation: 08A-28-1 Observed food stored on floor - bag of onions. at CB, plastic bags of plantains on kitchen floor.
- Violation: 14-37-1 Observed green cutting board grooved/pitted and no longer cleanable.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. cloth towel under green cutting board on cook line make table
- Critical - Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink. cook line HWS. Repeat Violation.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. back HWS. Repeat Violation. at CB, let water run for 5 minutes and it never got hot.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. cook line HWS. Repeat Violation.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. screwdriver and wood stick in back HWS Corrected On Site. at CB, sink full of scrubbers and personal items.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. ALL
- Violation: 42-03-1 Wet mops not hung to dry.
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9/12/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. both men's and women's. Repeat Violation.
- Critical - Cold water not provided/shut off at employee handwash sink. cook line HWS. Repeat Violation.
- Food-contact surface not smooth and easily cleanable. cloth towel under green cutting board on cook line make table
- Critical - Handwashing cleanser lacking at handwashing lavatory. ALL
- Critical - Hot water not provided/shut off at employee hand wash sink. back HWS. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. cook line HWS. Repeat Violation.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. 2 door upright at cook line
- Critical - Observed food stored on floor - bag of onions.
- Observed green cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing. screwdriver and wood stick in back HWS Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with excessive accumulation of food residue. back 2 door upright
- Observed male employee with no hair restraint. Corrected On Site.
- Observed wall soiled with accumulated dust, dirt and food debris - all back areas.
- Wet mops not hung to dry.
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7/7/2011 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Both men and women
- Critical - Cold water not provided/shut off at employee handwash sink. Cookline
- Critical - Handwash sink not accessible for employee use at all times. By the 3 compartment sink . Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink-3 compartment sink . 81 DF
- Critical - Hot water not provided/shut off at employee hand wash sink. Cookline
- Observed nonfood-grade containers used for food storage. Walmart plastic bag used to store pork products - chest freezer Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs stored beside washed and cut plantains- 2 door reach in cooler . Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw pork chops stored above ham in 2 door and 3 door reach in coolers Repeat Violation.
- Plumbing system in disrepair. Hand washing sink. Cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried rice and chicken between 112- 121 DF. Operator will use time control-plan written . Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical. Thermometers, gauges, test kits provided
- Critical. Sanitizing concentration
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Single service items properly stored, handled, dispensed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Other conditions sanitary and safe operation
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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
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